One of the things that I love to do most are to find delicious recipes that I can share with others. I remember as a kid I tried to make malt o meal cocoa wheats. I hope you as my readers remember those. It didn't go so well. I was nine, so I didn't expect to be a pro. But as I got older, I got more experienced with my cooking skills. I am a much better cook obviously now than when I was nine. As for the college student phase, I surprisingly didn't eat a lot of ramen noodles either. I cook more than I ever have, and I created my website and blog to help give recipes that are easy and cheap.
This is a collection of top articles that I have written that are just awesome! This includes awesome ways on how to save money to help make wonderful recipes while on a budget. Please Read!
These are the highlights of my blog-posts that I find are the most helpful for being on a budget. They range from stocking up on a few items that you may buy on a regular basis, restaurant style inspirations, as well as a cookie recipe. They are definitely worth to time to check out and read.
saving money is worth reading about. Read me.
Eating restaurant food has never been cheaper. Click here.
Cookie monster would love to read this
Check this out, it's awesome
There will be more to come so check my blog and websites often.
Thursday, September 29, 2011
Tuesday, September 27, 2011
What to do with your extra salad dressings
I am referring to my previous article, Eating on a Budget Doesn't Have to be Difficult. I had said that I liked to stock up on spaghetti sauce and salad dressings because I know that we will use those items every so often.
Well, my step-mom gave me the idea about using salad dressing as a marinade. One evening, I was having my sister and her husband over for dinner, and we were going to have pork chops. But since it's starting to get colder outside, we're not wanting to make the effort of heating up the grill and grilling the chops. So I marinated the pork chops (my recommendation for tender pork chops is to marinate them before you go to work or errand running) with Italian dressing. Later, i cooked them on my griddle. They were amazing.
There's nothing really to the recipe because I just gave it to you. Just make sure the pork chops are cooked all the way, maybe 4 minutes on each side. I recommend again using a meat thermometer to test the internal temperature of the pork. Serve them with some veggies and you have an awesome quick meal.
I will give you another tip that my step-mom gave me as well. When going to the grocery store, always look at the pork loins (the huge whole ones) because they tend to be cheaper than the already cut up ones. You can ask the butcher there to cut it up for you, and you can literally have triple the pork chops than the pre-cut ones. That's another way to save money. I would take the pork chops home, and then portion them for proper dinner sizes (family of 2,4 etc...) and stick the unused portions in the freezer for future use.
I will post more recipes under my blog, along with other money saving tips in regards to being on a budget. Please come check out my website, and find interesting things on there, as well as a product review.
Well, my step-mom gave me the idea about using salad dressing as a marinade. One evening, I was having my sister and her husband over for dinner, and we were going to have pork chops. But since it's starting to get colder outside, we're not wanting to make the effort of heating up the grill and grilling the chops. So I marinated the pork chops (my recommendation for tender pork chops is to marinate them before you go to work or errand running) with Italian dressing. Later, i cooked them on my griddle. They were amazing.
There's nothing really to the recipe because I just gave it to you. Just make sure the pork chops are cooked all the way, maybe 4 minutes on each side. I recommend again using a meat thermometer to test the internal temperature of the pork. Serve them with some veggies and you have an awesome quick meal.
I will give you another tip that my step-mom gave me as well. When going to the grocery store, always look at the pork loins (the huge whole ones) because they tend to be cheaper than the already cut up ones. You can ask the butcher there to cut it up for you, and you can literally have triple the pork chops than the pre-cut ones. That's another way to save money. I would take the pork chops home, and then portion them for proper dinner sizes (family of 2,4 etc...) and stick the unused portions in the freezer for future use.
I will post more recipes under my blog, along with other money saving tips in regards to being on a budget. Please come check out my website, and find interesting things on there, as well as a product review.
Monday, September 26, 2011
A Recipe that Costs Practically Nothing
Have you ever been home, and you feel like baking something because you're having a sugar buzz? However, there's one little problem. You don't have that many ingredients to bake much of anything. Well here's a recipe out of the Better Homes and Gardens Cookbook that you can use to make something out of nothing. It's shortbread, and all it requires are three easy ingredients.
Ingredients:
1 1/4 cups all-purpose flour
3 tbs sugar
1/2 cup butter
That's it to make a delectable cookie that will satisfy your sweet tooth for a while.
Directions:
1. Combine in a mixing bowl flour and sugar. Cut in butter until it resembles fine bread crumbles.
*Since I'm primarily focusing on easy recipes, I chose to make shortbread rounds because they don't require a pastry cutter.
2. On a lightly floured surface, roll dough to 1/2 inch thick. Use a 1 1/2 inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake 20-25 minutes.
*Here's a helpful hint to those who don't have a rolling pin on hand. A plain, smooth drinking glass will do just as well. Just dust a small amount of flour on your hands and the glass, and that should help you in the process.
I'm not taking the credit for this recipe whatsoever. Here is the bibliography for the cookbook that I used for this recipe.
Byal, Nancy, Lemmon, Jean, & Others. Better Homes and Gardens: New Cookbook. (p. 201). Meredith Publishing Group. 1996.
Although there are times when cookbooks are not always available on hand. That's why it's easy to just to come to my website and my blog because I have an assortment of recipes readily available for you. I will give the sources of where I got them as well.
Ingredients:
1 1/4 cups all-purpose flour
3 tbs sugar
1/2 cup butter
That's it to make a delectable cookie that will satisfy your sweet tooth for a while.
Directions:
1. Combine in a mixing bowl flour and sugar. Cut in butter until it resembles fine bread crumbles.
*Since I'm primarily focusing on easy recipes, I chose to make shortbread rounds because they don't require a pastry cutter.
2. On a lightly floured surface, roll dough to 1/2 inch thick. Use a 1 1/2 inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake 20-25 minutes.
*Here's a helpful hint to those who don't have a rolling pin on hand. A plain, smooth drinking glass will do just as well. Just dust a small amount of flour on your hands and the glass, and that should help you in the process.
I'm not taking the credit for this recipe whatsoever. Here is the bibliography for the cookbook that I used for this recipe.
Byal, Nancy, Lemmon, Jean, & Others. Better Homes and Gardens: New Cookbook. (p. 201). Meredith Publishing Group. 1996.
Although there are times when cookbooks are not always available on hand. That's why it's easy to just to come to my website and my blog because I have an assortment of recipes readily available for you. I will give the sources of where I got them as well.
Friday, September 23, 2011
A dip that pops
I recently was talking to a good friend of mine about new recipes that we have made. My friend said that he didn't want to make jalepeno poppers with cream cheese because they involve too much work, so he created a wonderful substitute. Instead of deep-fried jalapenos, he made a dip that can be served with tortilla chips or crackers, and it is baked. He brought the dip to a family gathering, and they all gave their feedback. It was a total success! He was happy to share his recipe with me, and I asked him if I could post it on my blog, givng him the full credit. He wanted to be nice and share it with all of my readers.
Ingredients:
2 8oz packages of cream cheese
1 cup Mayonnaise
2 4oz cans of Jalapenos
2 4oz cans of Green Chiles
2 oz Panko bread crumbs
6 oz Parmesan cheese (freshly grated)
Method
1. Preheat oven to 400 degrees
2. Mix softened cream cheese and mayonnaise
3. Stir in Green Chiles, jalapenos
4. Put mixture in a baking dish.
5. Mix Panko and Parmesan cheese and sprinkle cream cheese mixture.
6. Bake for 25-30 min or until the cream cheese mixture is hot and the topping is lightly browned.
Serve with toasted crusty bread or your choice of hearty corn chip (it's thick so no thin chips! They break too easily).
My friend also likes to cook as a hobby, and he is very good at it. Don't be surprised if I post more of his recipes on here soon!
Ingredients:
2 8oz packages of cream cheese
1 cup Mayonnaise
2 4oz cans of Jalapenos
2 4oz cans of Green Chiles
2 oz Panko bread crumbs
6 oz Parmesan cheese (freshly grated)
Method
1. Preheat oven to 400 degrees
2. Mix softened cream cheese and mayonnaise
3. Stir in Green Chiles, jalapenos
4. Put mixture in a baking dish.
5. Mix Panko and Parmesan cheese and sprinkle cream cheese mixture.
6. Bake for 25-30 min or until the cream cheese mixture is hot and the topping is lightly browned.
Serve with toasted crusty bread or your choice of hearty corn chip (it's thick so no thin chips! They break too easily).
My friend also likes to cook as a hobby, and he is very good at it. Don't be surprised if I post more of his recipes on here soon!
Thursday, September 22, 2011
Labels are Worth Reading
Ever wonder if any recipes you find on soup labels are actually worth making the effort?
In one case, yes it is totally worth it.
I found a wonderful chicken lemon broccoli rice recipe that is delicious. It was one of the first recipes that I have first tried. I saw it on the back of a can of Campbell's broccoli soup, and it looked good, so I made it when I was sixteen. I didn't cook much at the time, so making it meant a lot to me as a teenager.
You may be able to still find it on the Campbell's soup label, but you can also get it on their website as well.
Cambell's website click me to see.
Ingredients:
1 lemon
1 tablespoon vegetable oil
1 chicken (2 1/2 to 3 pounds), cut up
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Broccoli Soup
1/4 cup water
1 clove garlic, minced
1/4 teaspoon ground black pepper
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
1. Cut 4 thin slices from the lemon. Squeeze the juice from the remaining lemon and set aside.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove chicken from the skillet. Pour off any fat.
3. Stir the soup, water, garlic, pepper and lemon juice in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Top the chicken with the lemon slices.
4. Cover and cook for 15 minutes or until chicken is cooked through, stirring occasionally. Serve the chicken with the rice.
Topping off the chicken and rice with the lemon slices makes it look really nice and delicious.
Come check out my blog for other great dinner ideas and tips for cooking on a budget! I have personally tried this recipe, and it is great. That's why you should read it here because I have given you my feedback about it. Check out my website as well!
In one case, yes it is totally worth it.
I found a wonderful chicken lemon broccoli rice recipe that is delicious. It was one of the first recipes that I have first tried. I saw it on the back of a can of Campbell's broccoli soup, and it looked good, so I made it when I was sixteen. I didn't cook much at the time, so making it meant a lot to me as a teenager.
You may be able to still find it on the Campbell's soup label, but you can also get it on their website as well.
Cambell's website click me to see.
Ingredients:
1 lemon
1 tablespoon vegetable oil
1 chicken (2 1/2 to 3 pounds), cut up
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Broccoli Soup
1/4 cup water
1 clove garlic, minced
1/4 teaspoon ground black pepper
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
1. Cut 4 thin slices from the lemon. Squeeze the juice from the remaining lemon and set aside.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove chicken from the skillet. Pour off any fat.
3. Stir the soup, water, garlic, pepper and lemon juice in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Top the chicken with the lemon slices.
4. Cover and cook for 15 minutes or until chicken is cooked through, stirring occasionally. Serve the chicken with the rice.
Topping off the chicken and rice with the lemon slices makes it look really nice and delicious.
Come check out my blog for other great dinner ideas and tips for cooking on a budget! I have personally tried this recipe, and it is great. That's why you should read it here because I have given you my feedback about it. Check out my website as well!
Wednesday, September 21, 2011
food that has heat
One of my favorite foods that I like to make is hot wings. They are real popular for super bowl parties or just for the occasional get together. I found this recipe online that literally tastes better than the sit-down restaurants. And you can choose the hotness level.
Buffalo wings are always a hit at my parties!
I found a famous restaurant-style buffalo wing recipe that will knock your socks off (Not really though, you can make them as hot as you want. These are not spicy at all. A secret trick to making the wings hot is adding white distilled vinegar. Start with a tablespoon, then taste-test to see if the hotness is to your satisfaction.)
This is one of the best recipes that I have ever tried. It is always a hit when I make them. Although a budget is always kept in mind, chicken wings are a little pricey, but they feed a lot of people, and they are cheaper to make at home than going out to a place like Hooters or Buffalo Wild Wings. Again, you don't have to tip anyone either! I will post the recipe at a later date.
This buffalo wing recipe is one of the best wing recipes that I have ever tried. It works best with a deep fryer, but I understand that the good quality deep fryers are kind of pricey, so even a huge cooking pot to use on the stove works just as good. I also recommend using an electric meat thermometer, which are about $10 to $15 at a kitchen store. They are worth the money because it properly measures the internal temperature of meat, especially poultry.
Be sure to serve your hot wings with celery and a side of bleu cheese for an appetizer that surely no one will forget!
Please check out my other blogs as well as my website. You won’t be disappointed.
Buffalo wings are always a hit at my parties!
I found a famous restaurant-style buffalo wing recipe that will knock your socks off (Not really though, you can make them as hot as you want. These are not spicy at all. A secret trick to making the wings hot is adding white distilled vinegar. Start with a tablespoon, then taste-test to see if the hotness is to your satisfaction.)
This is one of the best recipes that I have ever tried. It is always a hit when I make them. Although a budget is always kept in mind, chicken wings are a little pricey, but they feed a lot of people, and they are cheaper to make at home than going out to a place like Hooters or Buffalo Wild Wings. Again, you don't have to tip anyone either! I will post the recipe at a later date.
This buffalo wing recipe is one of the best wing recipes that I have ever tried. It works best with a deep fryer, but I understand that the good quality deep fryers are kind of pricey, so even a huge cooking pot to use on the stove works just as good. I also recommend using an electric meat thermometer, which are about $10 to $15 at a kitchen store. They are worth the money because it properly measures the internal temperature of meat, especially poultry.
Be sure to serve your hot wings with celery and a side of bleu cheese for an appetizer that surely no one will forget!
Please check out my other blogs as well as my website. You won’t be disappointed.
Monday, September 19, 2011
Recipes that make it feel like you're on vacation
I like to try different things in regards to recipes. I like to try new things. Chicken is one of the most inexpensive meats next to pork that you can buy, and you can make it in a ton of different ways.
One of the most popular ways to use chicken is to make a chicken quesadilla. It doesn't require a lot of ingredients either.
This recipe feeds four people
This is a similar recipe that I found, but I prepared differently.
Chicken flautas feed me here.
Chicken Quesadillas
Ingredients:
4 boneless skinless chicken breasts
1 jar of salsa
1 tbs lime juice
36 (6 in) small flour tortillas
1 package shredded colby jack or Monterrey jack cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground cumin
spray vegetable oil or pam
additives:
sour cream
Directions:
1. Cut up the chicken on a cutting board, do not reuse the cutting board. Mix together the chicken, 1/2 the jar of salsa, salt, pepper, cumin, and lime juice.
Let marinate about half an hour. When ready, continue with next step.
2. In a pan, spray with Pam. Cook the chicken until fully cooked until no longer pink over medium-high heat.
3. In a separate pan, spray with the Pam, and put over medium heat. One at a time, put the tortillas in it, and enough just to slightly soften it, on each side. Set aside.
4. After all of the tortillas are done, one at a time, pile the cooked chicken and a little salsa for each one. Top with the cheese. Put in the pan, and heat til it starts to melt the cheese, and slightly crisp the tortilla over medium heat. Top with another tortilla. Being careful, flip the "sandwich" over. Cook until slightly crisp. Do this for all of the sandwiches. This is the hardest part of the recipe I promise.
5. Serve with sour cream, rice and beans (if you wish),additional salsa or hot sauce if you like. Enjoy!
One of the most popular ways to use chicken is to make a chicken quesadilla. It doesn't require a lot of ingredients either.
This recipe feeds four people
This is a similar recipe that I found, but I prepared differently.
Chicken flautas feed me here.
Chicken Quesadillas
Ingredients:
4 boneless skinless chicken breasts
1 jar of salsa
1 tbs lime juice
36 (6 in) small flour tortillas
1 package shredded colby jack or Monterrey jack cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground cumin
spray vegetable oil or pam
additives:
sour cream
Directions:
1. Cut up the chicken on a cutting board, do not reuse the cutting board. Mix together the chicken, 1/2 the jar of salsa, salt, pepper, cumin, and lime juice.
Let marinate about half an hour. When ready, continue with next step.
2. In a pan, spray with Pam. Cook the chicken until fully cooked until no longer pink over medium-high heat.
3. In a separate pan, spray with the Pam, and put over medium heat. One at a time, put the tortillas in it, and enough just to slightly soften it, on each side. Set aside.
4. After all of the tortillas are done, one at a time, pile the cooked chicken and a little salsa for each one. Top with the cheese. Put in the pan, and heat til it starts to melt the cheese, and slightly crisp the tortilla over medium heat. Top with another tortilla. Being careful, flip the "sandwich" over. Cook until slightly crisp. Do this for all of the sandwiches. This is the hardest part of the recipe I promise.
5. Serve with sour cream, rice and beans (if you wish),additional salsa or hot sauce if you like. Enjoy!
Sunday, September 18, 2011
Food that fits the weather
As the weather starts to get colder, people are going to become a little more choosy about what they want to eat. In the fall, people tend to start eating more soup and chili. They are the perfect and simple solution to a quick meal fix.
Chili being the main focal point, it is very easy to make. I recently found out that some of the recipes on items that I buy on a normal basis are quite valuable. On the back of a McCormick chili packet offers a wonderful chili recipe that doesn't need too many ingredients, and it is very cheap to make. I altered this version slightly. The only difference is I add the salt, pepper, chili powder, ketchup, and I DON'T use a can of tomatoes. I added it once, and I didn't like the texture. So I just don't add it. Otherwise, this is a favorite of mine.
Thick, meaty, and hearty. Those are my goals when I make this.
To make my chili, you will need these ingredients:
2 cans tomato sauce
1 package McCormick chili mix
1 tsp chili powder
1 tsp salt
1 tsp pepper
1 can dark red kidney beans undrained
1 can light red kidney beans undrained
1 lb ground beef
1 onion
1/2 cup ketchup
Optional:
saltine crackers
shredded cheese
sour cream
Directions:
1. Dice the onions.
2. Brown the ground beef in a pan. (You can choose to drain the grease if you are a little health conscious. I like to leave a some in for flavor. Add salt. chili powder, and pepper.
3. Add the onions. Cook til the onions are no longer crunchy.
4. Add both cans of tomato sauce and chili mix.
5. Add both cans of beans, cook to a boil.
Serve with optional items. It is awesome with sour cream! This is a very cheap dinner solution that will feed about 4 people.
Chili being the main focal point, it is very easy to make. I recently found out that some of the recipes on items that I buy on a normal basis are quite valuable. On the back of a McCormick chili packet offers a wonderful chili recipe that doesn't need too many ingredients, and it is very cheap to make. I altered this version slightly. The only difference is I add the salt, pepper, chili powder, ketchup, and I DON'T use a can of tomatoes. I added it once, and I didn't like the texture. So I just don't add it. Otherwise, this is a favorite of mine.
Thick, meaty, and hearty. Those are my goals when I make this.
To make my chili, you will need these ingredients:
2 cans tomato sauce
1 package McCormick chili mix
1 tsp chili powder
1 tsp salt
1 tsp pepper
1 can dark red kidney beans undrained
1 can light red kidney beans undrained
1 lb ground beef
1 onion
1/2 cup ketchup
Optional:
saltine crackers
shredded cheese
sour cream
Directions:
1. Dice the onions.
2. Brown the ground beef in a pan. (You can choose to drain the grease if you are a little health conscious. I like to leave a some in for flavor. Add salt. chili powder, and pepper.
3. Add the onions. Cook til the onions are no longer crunchy.
4. Add both cans of tomato sauce and chili mix.
5. Add both cans of beans, cook to a boil.
Serve with optional items. It is awesome with sour cream! This is a very cheap dinner solution that will feed about 4 people.
Saturday, September 17, 2011
creativity makes all the difference
With Thanksgiving being just around the corner, I am currently trying to come up with ideas for what to bring to the table. You obviously have the turkey, the stuffing, the cranberry sauce, and let's not forget the green bean casserole. How about dessert? About 9 years ago, I found a recipe that I knew would be a hit. People in my family love cheesecake, but they also love pumpkin pie. So why not have both?
I found a recipe for a delicious pumpkin cheesecake that is simply divine, and it's easy to make. I found the original pumpkin cheesecake recipe in a magazine, and I lost it. But the below one is also wonderful, and I plan on bringing it to this year's Thanksgiving.
I am such a cheater when it comes to making my own crust. I despise doing it. So I just buy an all-ready made crust because it's easier and time-saving. However, making a homemade one- Yes is way better, but it's a lot more work. Do at your own risk. This recipe makes enough for 16 servings. If you follow my recipe, you will need to buy at least 2 or 3 all-ready made graham cracker crusts. However, if you don't want to make 16 servings worth, you can go to the website, and simply change the serving size, which will result in less ingredients. I would make the given size because I am bringing it to a Thanksgiving dinner, and lots of people will be there. Some may want seconds.
Libby's pumpkin cheesecake enjoy here
Libby's Pumpkin Cheesecake
Ingredients:
for crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
*omit the above 3 ingredients if you are using an all-ready made graham cracker crust.
for filling:
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
Directions
1. PREHEAT oven to 350 degrees F.
2. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
4. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
5. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
There you have it. Plenty of pumpkin cheesecakes to go around. Please be thankful for what you get, and always share!
I found a recipe for a delicious pumpkin cheesecake that is simply divine, and it's easy to make. I found the original pumpkin cheesecake recipe in a magazine, and I lost it. But the below one is also wonderful, and I plan on bringing it to this year's Thanksgiving.
I am such a cheater when it comes to making my own crust. I despise doing it. So I just buy an all-ready made crust because it's easier and time-saving. However, making a homemade one- Yes is way better, but it's a lot more work. Do at your own risk. This recipe makes enough for 16 servings. If you follow my recipe, you will need to buy at least 2 or 3 all-ready made graham cracker crusts. However, if you don't want to make 16 servings worth, you can go to the website, and simply change the serving size, which will result in less ingredients. I would make the given size because I am bringing it to a Thanksgiving dinner, and lots of people will be there. Some may want seconds.
Libby's pumpkin cheesecake enjoy here
Libby's Pumpkin Cheesecake
Ingredients:
for crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
*omit the above 3 ingredients if you are using an all-ready made graham cracker crust.
for filling:
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
Directions
1. PREHEAT oven to 350 degrees F.
2. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
4. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
5. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
There you have it. Plenty of pumpkin cheesecakes to go around. Please be thankful for what you get, and always share!
Friday, September 16, 2011
Eating on a budget doesn't have to be difficult
In today's economy, people are starting to tighten their pocketbooks. This includes deciding on how to spend less on groceries. I'm trying to primarily focus on how to save money when it comes to the foods you can buy. However, I have discovered that couponing can also help save some money. I went to a wonderful couponing seminar hosted by Kimberly McCormick because I am a college student on a limited budget. Her seminar teaches people how to coupon, as well as to help donate the extras to charities (such as local food banks). The website is listed below. However, I'm not going to go into full detail about couponing, but just to give a prime example.
I recently found a good deal on ragu pasta sauce and wish-bone salad dressing. I make spaghetti with a tossed salad as a side dish at least once every couple of weeks, so I like to stock up regularly on these items since I use them often. For example, I recently found that Jewel Osco had a special on when you purchase 10 items, you save five dollars. They had a variety of items to purchase, but I chose 6 ragu pasta sauces, and 4 wish-bone dressings. I had coupons for these items, which means that I am going to save money. This is how much I paid for these:
6 ragu pasta sauces at 99 cents each - $0.60 (I save $0.60 when I buy 3 jars)=
$0.99 X 6 = $5.94- $1.20 ($0.60 X 2=$1.20 since I had 2 coupons)= $4.74 for 6
4 wish-bone dressings at 99 cents each - $1.50 (I save $1.50 when I buy 2 bottles)=
$0.99 X 4= $3.96- $3.00($1.50X 2 since I had 2 coupons)= = $0.96 for 4
Additional coupon tips can be found by clicking on the below link
click here for couponing
This is just a prime example of how to save money while on a budget.
Here is how you can make the spaghetti that I make when I stock on Ragu:
To make this for 4 people:
Ingredients:
1 16 oz package spaghetti
1 jar Ragu pasta sauce (your choice of what kind)
1 lb hamburger (totally optional)
Directions:
1. In a large pot, boil some water. Add spaghetti. Cook 8 to 10 minutes.
2. In a saucepan, brown hamburger. (If you don't add hamburger, skip this step).
3. Add sauce to saucepan, heat to a simmer.
4. Add to pasta.
You now have a wonderful spaghetti. You can also serve it with an optional salad and your choice of wish-bone dressing. Enjoy!
I encourage you to come to check out my blogs and my website because I encourage people to enjoy the food that they cook, as well as be on a budget.
I recently found a good deal on ragu pasta sauce and wish-bone salad dressing. I make spaghetti with a tossed salad as a side dish at least once every couple of weeks, so I like to stock up regularly on these items since I use them often. For example, I recently found that Jewel Osco had a special on when you purchase 10 items, you save five dollars. They had a variety of items to purchase, but I chose 6 ragu pasta sauces, and 4 wish-bone dressings. I had coupons for these items, which means that I am going to save money. This is how much I paid for these:
6 ragu pasta sauces at 99 cents each - $0.60 (I save $0.60 when I buy 3 jars)=
$0.99 X 6 = $5.94- $1.20 ($0.60 X 2=$1.20 since I had 2 coupons)= $4.74 for 6
4 wish-bone dressings at 99 cents each - $1.50 (I save $1.50 when I buy 2 bottles)=
$0.99 X 4= $3.96- $3.00($1.50X 2 since I had 2 coupons)= = $0.96 for 4
Additional coupon tips can be found by clicking on the below link
click here for couponing
This is just a prime example of how to save money while on a budget.
Here is how you can make the spaghetti that I make when I stock on Ragu:
To make this for 4 people:
Ingredients:
1 16 oz package spaghetti
1 jar Ragu pasta sauce (your choice of what kind)
1 lb hamburger (totally optional)
Directions:
1. In a large pot, boil some water. Add spaghetti. Cook 8 to 10 minutes.
2. In a saucepan, brown hamburger. (If you don't add hamburger, skip this step).
3. Add sauce to saucepan, heat to a simmer.
4. Add to pasta.
You now have a wonderful spaghetti. You can also serve it with an optional salad and your choice of wish-bone dressing. Enjoy!
I encourage you to come to check out my blogs and my website because I encourage people to enjoy the food that they cook, as well as be on a budget.
Wednesday, September 14, 2011
Sesame Pasta Salad
This is one of my favorite recipes that I love to make. I love it so much, I don't care if it's hot or cold. This is a pasta salad that you can eat with or without meat.
I got this recipe off of allrecipes.com, and I absolutely love it.
Sesame chicken pasta salad
Ingredients
•1/4 cup sesame seeds
•1 (16 ounce) package bow tie pasta
•1/2 cup vegetable oil
•1/3 cup light soy sauce
•1/3 cup rice vinegar ( a substitute you can use is 1/3 cup apple cider vinegar plus 1 tbs sugar. However, it creates a slightly more tangy taste. My hubby likes this combination more than the rice vinegar)
•1 teaspoon sesame oil
•3 tablespoons white sugar
•1/2 teaspoon ground ginger
•1/4 teaspoon ground black pepper
•3 cups shredded, cooked chicken breast meat
•1/3 cup chopped fresh cilantro
•1/3 cup chopped green onions
Directions
1.Heat a skillet over medium-high heat. Add the sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2.Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3.In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4.Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Good food click me.
When I was grocery shopping for the ingredients for this recipe, I found out that some of these ingredients, believe it or not, were hard to find. so my personal advice (which is why I recommend you come to check out my blog first because I give you such valuable information) is to check out oriental shops first. When it comes to the sesame seeds (which can be double the price in local grocery stores), the rice vinegar, and the sesame oil, you can get these at a more reasonable price.
If you absolutely cannot find the sesame seeds at a grocery store or oriental shop, you could try this website, where you can buy a variety of spices and other oriental products.
sesame seeds buy here
If you cannot find the sesame oil, you can buy it at the below link.
Sesame seed oil buy here
It is is a little pricey, but this is something that you can use sparingly and it will last you a long time. It has a strong smell so please be cautious.
Here is a link to find rice vinegar if you are having trouble finding it.
rice vinegar buy me buy me!!!
The first time I made this, I accidentally forgot to add the chicken, and I was curious as to what it tasted like. So you can eat it with or without chicken, but it's a personal preference. You can also add vegetables such as snow peas or carrots but again, it's up to you. I don't add any.
I got this recipe off of allrecipes.com, and I absolutely love it.
Sesame chicken pasta salad
Ingredients
•1/4 cup sesame seeds
•1 (16 ounce) package bow tie pasta
•1/2 cup vegetable oil
•1/3 cup light soy sauce
•1/3 cup rice vinegar ( a substitute you can use is 1/3 cup apple cider vinegar plus 1 tbs sugar. However, it creates a slightly more tangy taste. My hubby likes this combination more than the rice vinegar)
•1 teaspoon sesame oil
•3 tablespoons white sugar
•1/2 teaspoon ground ginger
•1/4 teaspoon ground black pepper
•3 cups shredded, cooked chicken breast meat
•1/3 cup chopped fresh cilantro
•1/3 cup chopped green onions
Directions
1.Heat a skillet over medium-high heat. Add the sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2.Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3.In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4.Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Good food click me.
When I was grocery shopping for the ingredients for this recipe, I found out that some of these ingredients, believe it or not, were hard to find. so my personal advice (which is why I recommend you come to check out my blog first because I give you such valuable information) is to check out oriental shops first. When it comes to the sesame seeds (which can be double the price in local grocery stores), the rice vinegar, and the sesame oil, you can get these at a more reasonable price.
If you absolutely cannot find the sesame seeds at a grocery store or oriental shop, you could try this website, where you can buy a variety of spices and other oriental products.
sesame seeds buy here
If you cannot find the sesame oil, you can buy it at the below link.
Sesame seed oil buy here
It is is a little pricey, but this is something that you can use sparingly and it will last you a long time. It has a strong smell so please be cautious.
Here is a link to find rice vinegar if you are having trouble finding it.
rice vinegar buy me buy me!!!
The first time I made this, I accidentally forgot to add the chicken, and I was curious as to what it tasted like. So you can eat it with or without chicken, but it's a personal preference. You can also add vegetables such as snow peas or carrots but again, it's up to you. I don't add any.
Tuesday, September 13, 2011
You get to decide
I love certain dishes that let me decide on if I want meat in it, or if it’s hot or cold. Sounds impossible, right? However, it’s totally possible. Most of the time, these preferences would only fit pasta salads. I found a wonderful sesame pasta salad in which I can have it with or without chicken, and it can be hot or cold.
Sesame pasta salad is easy to make, and it is very filling. I think I remember eating it for almost a full week straight. The first time I made it, I didn’t know what to expect. I brought it to my father-in-law’s birthday party, and I had a few people asking me for the recipe. I love to try new things, and this is definitely one of my favorite recipes.
I didn’t know this until now, but according to Wikipedia.com, sesame seeds are high in iron, magnesium, manganese, copper, and calcium. This is definitely a nutritional benefit. The website also claims that sesame seeds help with reducing cholesterol levels. Sesame seeds are known for its nutty flavor, especially when heated.
For more information about sesame seeds, click on the link below.
sesame seeds website
When I first went shopping for the ingredients for this recipe, I didn’t know where to start. My husband suggested going to an oriental store instead of a local grocery store because they tend to be cheaper, and they will have everything at one location that other stores may not carry. He was right. Local grocery stores tend to not sell as many oriental foods, therefore they charge higher prices.
I will give this recipe on a later blog. In regards to the recipe itself, it does not contain a lot of vegetables like the traditional pasta salad. That is also up to you. Please come check out my blog and see what other goodies are on there.
Sesame pasta salad is easy to make, and it is very filling. I think I remember eating it for almost a full week straight. The first time I made it, I didn’t know what to expect. I brought it to my father-in-law’s birthday party, and I had a few people asking me for the recipe. I love to try new things, and this is definitely one of my favorite recipes.
I didn’t know this until now, but according to Wikipedia.com, sesame seeds are high in iron, magnesium, manganese, copper, and calcium. This is definitely a nutritional benefit. The website also claims that sesame seeds help with reducing cholesterol levels. Sesame seeds are known for its nutty flavor, especially when heated.
For more information about sesame seeds, click on the link below.
sesame seeds website
When I first went shopping for the ingredients for this recipe, I didn’t know where to start. My husband suggested going to an oriental store instead of a local grocery store because they tend to be cheaper, and they will have everything at one location that other stores may not carry. He was right. Local grocery stores tend to not sell as many oriental foods, therefore they charge higher prices.
I will give this recipe on a later blog. In regards to the recipe itself, it does not contain a lot of vegetables like the traditional pasta salad. That is also up to you. Please come check out my blog and see what other goodies are on there.
Monday, September 12, 2011
famous chefs
Over the years, I have became aware of some famous chefs that are in the business, and are very successful at what they do. Here is a post list of some of the most well-named chefs.
• Paula Deen
• Rachel Ray
• Bobby Flay
• Emeril Legasse
• Julia Childs
• Barefoot Contessa
Some of these chefs use complex ingredients that are hard to handle. However, they also explain how to handle these ingredients. They also demonstrate this on their cooking shows. For example, Emeril Legasse focuses on Italian cuisine while Paula Deen makes comfort food. However, all of the chefs share one thing in common. They have a passion for cooking. I'm bringing up a few of my favorite chefs to help generate an idea of what kind of food to cook. These chefs are influences for people in general. I know that there are lots more. In fact, too many to list.
However, my favorite is Paula Deen. She makes this awesome potato salad that I’ve brought to a few barbeques.
Here is Paula Deen's famous potato salad
Food Network See here
Ingredients:
*12 cups cubed red potatoes
*1 cup chopped green bell pepper (about 1 medium)
*1/2 cup minced red onion
*1/2 cup extra-virgin olive oil
*1/3 cup red wine vinegar
*2 tablespoons Dijon mustard
*2 tablespoons mayonnaise
*1 1/2 teaspoons salt
*1/2 teaspoon ground black pepper
Directions:
1.Cut the potatoes, peppers, and onions.
2.Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
3.In a large bowl, combine potatoes, bell pepper and onion.
4.In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
This recipe will definitely test your taste buds. Paula Deen is awesome, and I'm hoping you'll love this recipe.
• Paula Deen
• Rachel Ray
• Bobby Flay
• Emeril Legasse
• Julia Childs
• Barefoot Contessa
Some of these chefs use complex ingredients that are hard to handle. However, they also explain how to handle these ingredients. They also demonstrate this on their cooking shows. For example, Emeril Legasse focuses on Italian cuisine while Paula Deen makes comfort food. However, all of the chefs share one thing in common. They have a passion for cooking. I'm bringing up a few of my favorite chefs to help generate an idea of what kind of food to cook. These chefs are influences for people in general. I know that there are lots more. In fact, too many to list.
However, my favorite is Paula Deen. She makes this awesome potato salad that I’ve brought to a few barbeques.
Here is Paula Deen's famous potato salad
Food Network See here
Ingredients:
*12 cups cubed red potatoes
*1 cup chopped green bell pepper (about 1 medium)
*1/2 cup minced red onion
*1/2 cup extra-virgin olive oil
*1/3 cup red wine vinegar
*2 tablespoons Dijon mustard
*2 tablespoons mayonnaise
*1 1/2 teaspoons salt
*1/2 teaspoon ground black pepper
Directions:
1.Cut the potatoes, peppers, and onions.
2.Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
3.In a large bowl, combine potatoes, bell pepper and onion.
4.In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
This recipe will definitely test your taste buds. Paula Deen is awesome, and I'm hoping you'll love this recipe.
Sunday, September 11, 2011
Do it like the pros
My sister recently gave me some feedback on a wonderful cookbook that she lent me. The cookbook is hard to find, but it contains some delicious recipes that real restaurants serve. The book is called Top Secret Restaurant Secrets 1: Creating Kitchen Clones from America's Favorite Restaurant Chains.
The reason why you should check out my blog is because I managed to get real-life feedback about the recipes. My sister is really opinionated, and she would tell you if the recipe was horrible. Below is some feedback about the famous IHOP french toast. I threw in the recipe as well. Who knew that this simple recipe would taste so good!
> IHOP French Toast pg. 159
My husband and I love going to this restaurant, but it really puts a damper on our wallets. When I came across this recipe, it saved us time, money, and a drive by staying home and making the food ourselves.
IHOP French Toast p. 159
2 eggs
1/2 cup milk
1 tsp vanilla
3 tbs all-purpose flour
1/8 tsp salt
3 tsp butter
6 slices thick sliced bread (or texas toast)
1 tbs powdered sugar
on the side:
butter
pancake syrup
1. Beat the eggs in a bowl.
2. Add the milk, vanilla, flour, and salt to the eggs. Beat with an electric mixer. Be sure that the flour is well combined.
3. Heat a large skillet over medium heat. When the surface is hot, melt a tsp of butter.
4. Dip the bread, one slice at a time, into the batter, coating well. Drop the bread onto the skillet, and cook 2-3 minutes on each side or until golden brown. Repeat for each slice of bread.
5. Cut bread diagonally, and lay overlapping on a plate. Sprinkle with 1/2 tbs powdered sugar. Serve with butter and syrup. Enjoy!
Come check out my blogs for additional recipes and start cooking.
The reason why you should check out my blog is because I managed to get real-life feedback about the recipes. My sister is really opinionated, and she would tell you if the recipe was horrible. Below is some feedback about the famous IHOP french toast. I threw in the recipe as well. Who knew that this simple recipe would taste so good!
> IHOP French Toast pg. 159
My husband and I love going to this restaurant, but it really puts a damper on our wallets. When I came across this recipe, it saved us time, money, and a drive by staying home and making the food ourselves.
IHOP French Toast p. 159
2 eggs
1/2 cup milk
1 tsp vanilla
3 tbs all-purpose flour
1/8 tsp salt
3 tsp butter
6 slices thick sliced bread (or texas toast)
1 tbs powdered sugar
on the side:
butter
pancake syrup
1. Beat the eggs in a bowl.
2. Add the milk, vanilla, flour, and salt to the eggs. Beat with an electric mixer. Be sure that the flour is well combined.
3. Heat a large skillet over medium heat. When the surface is hot, melt a tsp of butter.
4. Dip the bread, one slice at a time, into the batter, coating well. Drop the bread onto the skillet, and cook 2-3 minutes on each side or until golden brown. Repeat for each slice of bread.
5. Cut bread diagonally, and lay overlapping on a plate. Sprinkle with 1/2 tbs powdered sugar. Serve with butter and syrup. Enjoy!
Come check out my blogs for additional recipes and start cooking.
Restaurant Secrets Revealed
One of my favorite things about cooking is when I can have the same recipe that is being served in a restaurant, except at home! Eating at home saves money, and it gives you the opportunity to test out your cooking skills. Plus, you can add all of the extras without paying the extra costs.
For example, you go to a fast food restaurant, and you want tomato on your sandwich. You will have to pay extra for it, which is expensive considering it's only one slice of tomato. So instead of paying for one slice, you can go to the grocery store, and get a whole tomato for almost the same price. By doing this, you are getting more for your money.
I love the cookbooks that you can buy that will give you great restaurant recipes. Starting with some delicious soup recipes, you are sure to find something great to start with.
My sister lent me a wonderful cookbook titled Top Secret Restaurant Recipes 1: Creating Kitchen Clones from America's Favorite Restaurant Chains. I haven't personally made any of the recipes yet, but my sister has. She has given me a review of one of the recipes that she has tried out.
Big Boy Cream of Broccoli Soup pg. 54
I have never eaten at a Big Boy Restaurant, but I love broccoli soup. So when I saw this recipe, I had to try it. It was AMAZING! Now that I have a taste of something similar to what the actual restaurant would serve, I'd be willing to give the restaurant a try. However, it's filling to know that I can make it at home and have as much as I want!
You should come to my website because you may have never heard about this book if it weren't for me or my sister. My sister says it's a wonderful book, and it helps save you money by not having to go out.
What I like about restaurant inspired recipes are that you are saving money because you are spending less than you would in a restaurant for more food at home. Think about the tips that you add on-top of your food bill!
If you would like your own copy of this book, click on the below link
Top Restaurant Secrets Revealed get it here
There will be plenty more blogs about recipes from this book, so please come check it out!
For example, you go to a fast food restaurant, and you want tomato on your sandwich. You will have to pay extra for it, which is expensive considering it's only one slice of tomato. So instead of paying for one slice, you can go to the grocery store, and get a whole tomato for almost the same price. By doing this, you are getting more for your money.
I love the cookbooks that you can buy that will give you great restaurant recipes. Starting with some delicious soup recipes, you are sure to find something great to start with.
My sister lent me a wonderful cookbook titled Top Secret Restaurant Recipes 1: Creating Kitchen Clones from America's Favorite Restaurant Chains. I haven't personally made any of the recipes yet, but my sister has. She has given me a review of one of the recipes that she has tried out.
Big Boy Cream of Broccoli Soup pg. 54
I have never eaten at a Big Boy Restaurant, but I love broccoli soup. So when I saw this recipe, I had to try it. It was AMAZING! Now that I have a taste of something similar to what the actual restaurant would serve, I'd be willing to give the restaurant a try. However, it's filling to know that I can make it at home and have as much as I want!
You should come to my website because you may have never heard about this book if it weren't for me or my sister. My sister says it's a wonderful book, and it helps save you money by not having to go out.
What I like about restaurant inspired recipes are that you are saving money because you are spending less than you would in a restaurant for more food at home. Think about the tips that you add on-top of your food bill!
If you would like your own copy of this book, click on the below link
Top Restaurant Secrets Revealed get it here
There will be plenty more blogs about recipes from this book, so please come check it out!
Saturday, September 10, 2011
Halloween
The leaves are about to turn from shades of green to the fall colors of red, orange, and brown. People are starting to go out and look for the best costume. Jack o' lanterns and candy corns are the sole sign. Halloween is almost here!
Halloween is one of my favorite holidays because you get to decorate your house, and make some fabulous treats. Cupcakes, cookies, cakes, and candy apples are wonderful treats to make for friends and family. The primary colors to use for Halloween are orange, purple, black, and grey. I try to stay away from red when making baked goods because it is unappealing when it looks like blood. However, if that is the sole purpose for making that item is to scare people, then go for it.
One of the most simplest recipes to make for a nice Halloween snack are rice krispie treats.
I got the standard rice krispie recipe from the Kelloggs website, or it can also be found on the back of the rice krispies box.
Kelloggs Website Visit here
Rice Krispies Treats:
3 tbs butter or margarine
4 cups miniature marshmallows
6 cups rice krispies treats
chocolate sprinkles, try with fun Halloween shapes like bats or spiders
Directions:
Melt the butter in a sauce pan over low heat. Add the marshmallows, and stir until well blended. Remove from heat. Add the rice krispies, and mix until well blended. Spray a 13x2x9 inch pan with cooking spray, along with a spatula. Pour the mixture into the pan, and spread evenly. Sprinkle the chocolate sprinkles evenly over the pan. Allow to cool. Cut into bars. Enjoy!!!
Since you are dealing with the stove, please be careful with the hot butter when cooking!!!
There are more recipes to come besides this one. This is just a start. Please be advised that due to the dangers of past Halloween events, it is not a good idea to hand out your own homemade treats to trick or treaters that you don't know. Please don't take this personally.
Halloween is one of my favorite holidays because you get to decorate your house, and make some fabulous treats. Cupcakes, cookies, cakes, and candy apples are wonderful treats to make for friends and family. The primary colors to use for Halloween are orange, purple, black, and grey. I try to stay away from red when making baked goods because it is unappealing when it looks like blood. However, if that is the sole purpose for making that item is to scare people, then go for it.
One of the most simplest recipes to make for a nice Halloween snack are rice krispie treats.
I got the standard rice krispie recipe from the Kelloggs website, or it can also be found on the back of the rice krispies box.
Kelloggs Website Visit here
Rice Krispies Treats:
3 tbs butter or margarine
4 cups miniature marshmallows
6 cups rice krispies treats
chocolate sprinkles, try with fun Halloween shapes like bats or spiders
Directions:
Melt the butter in a sauce pan over low heat. Add the marshmallows, and stir until well blended. Remove from heat. Add the rice krispies, and mix until well blended. Spray a 13x2x9 inch pan with cooking spray, along with a spatula. Pour the mixture into the pan, and spread evenly. Sprinkle the chocolate sprinkles evenly over the pan. Allow to cool. Cut into bars. Enjoy!!!
Since you are dealing with the stove, please be careful with the hot butter when cooking!!!
There are more recipes to come besides this one. This is just a start. Please be advised that due to the dangers of past Halloween events, it is not a good idea to hand out your own homemade treats to trick or treaters that you don't know. Please don't take this personally.
Friday, September 9, 2011
vegetarian dishes
Sometimes when I have guests over, they prefer to have a meat-less entree. This can be a very difficult task because you want it to be delicious and satisfying. I found this recipe (When I made it I altered it, but I gave both versions), and it is meat free. I often use it as a dip and serve it with tortilla chips, but it can be made as a meal.
Bean and Rice dip-Allrecipes.com
Bean and Rice dip
ingredients:
3/4 cup white rice
1 1/2 cups chicken broth (I'm not using actual meat so I figured this would be o.k.) (You can also substitute vegetable broth if you insist)
1 can black beans
1 tsp cumin
2 cloves garlic, minced
1 tsp olive oil
1 onion chopped
1/4 tsp cayenne pepper (you can substitute chili powder if you don't have cayenne)
additives:
1 can crushed tomatoes with green chiles, mild
1/2 tsp salt
1/2 tsp black pepper
1 bag of tortilla chips
sour cream
Directions
1.Heat olive oil in a stockpot over medium heat.
2.Add the onion and garlic and saute.
3 Add rice, and saute for 2 minutes.
4.Add the broth, stir. Cook to a boil.
5.Cover, turn heat to a simmer. Cook about 20 minutes
6.Add spices and beans (If you plan on adding the salt, pepper, and can of tomatoes, add them here)
7.Serve with a dollop of sour cream and tortilla chips
I found this recipe on allrecipes.com This recipe is from the WEBB cooks. Articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. I gave the link for all who want the information on it.
I personally prefer the way I choose to make it. My version of this delicious recipe can only be found here, so come check out my web page.
Bean and Rice dip-Allrecipes.com
Bean and Rice dip
ingredients:
3/4 cup white rice
1 1/2 cups chicken broth (I'm not using actual meat so I figured this would be o.k.) (You can also substitute vegetable broth if you insist)
1 can black beans
1 tsp cumin
2 cloves garlic, minced
1 tsp olive oil
1 onion chopped
1/4 tsp cayenne pepper (you can substitute chili powder if you don't have cayenne)
additives:
1 can crushed tomatoes with green chiles, mild
1/2 tsp salt
1/2 tsp black pepper
1 bag of tortilla chips
sour cream
Directions
1.Heat olive oil in a stockpot over medium heat.
2.Add the onion and garlic and saute.
3 Add rice, and saute for 2 minutes.
4.Add the broth, stir. Cook to a boil.
5.Cover, turn heat to a simmer. Cook about 20 minutes
6.Add spices and beans (If you plan on adding the salt, pepper, and can of tomatoes, add them here)
7.Serve with a dollop of sour cream and tortilla chips
I found this recipe on allrecipes.com This recipe is from the WEBB cooks. Articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. I gave the link for all who want the information on it.
I personally prefer the way I choose to make it. My version of this delicious recipe can only be found here, so come check out my web page.
Thursday, September 8, 2011
Food with Meaning
One of my favorite things about cooking is when they are based off of famous movies. Have you ever watched a movie where there's a scene that involves food, and you wonder, "What is that?" or "How do you make that?" or "That looks good". Well, now you can actually make a recipe from a movie. I found a book that contains recipes based off of the movie, Forest Gump.
I love this book because it gives the atmosphere of Winston Groom's novel, as well as the movie. Titled The Bubba Gump Shrimp Co. Cookbook, you can make food inspired by the movie itself. According to the cookbook, "Now you can open to any page...and just like Forest's mama said about life..."You never know what you're gonna get". This book contains over 75 recipes of delicious Gump family shrimp secrets.
To find this book, here is the annotated bibliography:
Groom, Winston. The Bubba Gump Shrimp Co. Cookbook. 1994. Time Inc. Custom Publishing Book.
You can order a copy of your own here
Forest Gump cookbook here
Here is a good recipe that is on page 8 of the cookbook:
Ingredients:
2-3 lbs jumbo shrimp
1 can of beer
4 onion tops
4 celery stalk tops
Instructions:
This recipe from the actual cookbook is a little informal, so I simplified it a little bit. Heat a big iron pot on the stove. Throw in the onions and the celery tops until they start to wilt. When the contents start to make a whistling sound, pour in 1/4 can of the beer. Cook until it starts to boil. Throw in the shrimp, cover with a lid, and wait about 4 minutes or so. Open the lid, and check to see if the shrimp have turned pink. Stir, and then pour in another 1/4 can of the beer, and cover again. Cook another 2 to 3 minutes, and the shrimp should be pink. If they are not cooked, stir again and let them cook another minute. Make sure they are completely cooked.
Serve the shrimp with lemon wedges and corn on the cob. Serve also with butter on the side. It will be a delicious and inspiring meal that surely won't be forgetten!
This book is hard to find, and it would be easier for you to just come to my website to check out the hottest recipes around! Plus, I am a creative and enthusiastic person, coming up with a movie recipe theme to put on my website.
I love this book because it gives the atmosphere of Winston Groom's novel, as well as the movie. Titled The Bubba Gump Shrimp Co. Cookbook, you can make food inspired by the movie itself. According to the cookbook, "Now you can open to any page...and just like Forest's mama said about life..."You never know what you're gonna get". This book contains over 75 recipes of delicious Gump family shrimp secrets.
To find this book, here is the annotated bibliography:
Groom, Winston. The Bubba Gump Shrimp Co. Cookbook. 1994. Time Inc. Custom Publishing Book.
You can order a copy of your own here
Forest Gump cookbook here
Here is a good recipe that is on page 8 of the cookbook:
Ingredients:
2-3 lbs jumbo shrimp
1 can of beer
4 onion tops
4 celery stalk tops
Instructions:
This recipe from the actual cookbook is a little informal, so I simplified it a little bit. Heat a big iron pot on the stove. Throw in the onions and the celery tops until they start to wilt. When the contents start to make a whistling sound, pour in 1/4 can of the beer. Cook until it starts to boil. Throw in the shrimp, cover with a lid, and wait about 4 minutes or so. Open the lid, and check to see if the shrimp have turned pink. Stir, and then pour in another 1/4 can of the beer, and cover again. Cook another 2 to 3 minutes, and the shrimp should be pink. If they are not cooked, stir again and let them cook another minute. Make sure they are completely cooked.
Serve the shrimp with lemon wedges and corn on the cob. Serve also with butter on the side. It will be a delicious and inspiring meal that surely won't be forgetten!
This book is hard to find, and it would be easier for you to just come to my website to check out the hottest recipes around! Plus, I am a creative and enthusiastic person, coming up with a movie recipe theme to put on my website.
Wednesday, September 7, 2011
Quick dinners
One of the things that I love to do when cooking is when I can leave it unattended. I know it's crazy, but it is possible. And it's easy to do!
One of the ways of cooking, is with a crock-pot. All you have to do is combine your favorite meat, along with some veggies, seasonings, a can of broth, some water, and you are good to go.
Here's a helpful recipe that I have used for a 4 to 5 qt crock-pot:
One pot roast boneless beef chuck roast (up to 3 lbs depending on how many people you want to feed)
one lb bag of baby carrots
4-6 red potatoes
one large onion
3 stalks of celery
1 tsp rosemary
1 tsp parsley
1/2 tsp salt
1/2 tsp ground black pepper
1 can beef broth
1/2 cup water
Place the crock-pot on low, if you want to cook it for 7 to 8 hrs. In a bowl, combine all of the seasonings. Rub the seasonings all over the roast. Wash all of the vegetables. Cut the onion, celery, and potatoes. Leave the skin on the potatoes. Add the beef broth to the crock-pot, and put the seasoned roast in it. Next, add all of the veggies, making sure they surround the meat. Add the water. Cover with a lid, and let it cook. Do not lift the lid, as it will let out the heat, interfering with the cooking process. There should be excess liquid due to the meat and vegetables. Cook until roast is tender and completely cooked.
I want you to visit my website because you can only get this recipe here. This makes a wonderful and easy meal for people who like to combine ingredients and not have to worry about it.
There are several reasons as to why you should come to my website and try this recipe:
*It's only found here
*It's easy
*It can be left unattended
*Not much time needs to be put into it
*It's delicious
Enjoy!!!
Here is a good website where you can buy a good quality crockpot.
Crock pot what's cookin'? You will if you buy this
here is a suggested cookbook that has some crockpot recipes in it.
One of the ways of cooking, is with a crock-pot. All you have to do is combine your favorite meat, along with some veggies, seasonings, a can of broth, some water, and you are good to go.
Here's a helpful recipe that I have used for a 4 to 5 qt crock-pot:
One pot roast boneless beef chuck roast (up to 3 lbs depending on how many people you want to feed)
one lb bag of baby carrots
4-6 red potatoes
one large onion
3 stalks of celery
1 tsp rosemary
1 tsp parsley
1/2 tsp salt
1/2 tsp ground black pepper
1 can beef broth
1/2 cup water
Place the crock-pot on low, if you want to cook it for 7 to 8 hrs. In a bowl, combine all of the seasonings. Rub the seasonings all over the roast. Wash all of the vegetables. Cut the onion, celery, and potatoes. Leave the skin on the potatoes. Add the beef broth to the crock-pot, and put the seasoned roast in it. Next, add all of the veggies, making sure they surround the meat. Add the water. Cover with a lid, and let it cook. Do not lift the lid, as it will let out the heat, interfering with the cooking process. There should be excess liquid due to the meat and vegetables. Cook until roast is tender and completely cooked.
I want you to visit my website because you can only get this recipe here. This makes a wonderful and easy meal for people who like to combine ingredients and not have to worry about it.
There are several reasons as to why you should come to my website and try this recipe:
*It's only found here
*It's easy
*It can be left unattended
*Not much time needs to be put into it
*It's delicious
Enjoy!!!
Here is a good website where you can buy a good quality crockpot.
Crock pot what's cookin'? You will if you buy this
here is a suggested cookbook that has some crockpot recipes in it.
Easy no-bake eats
I know that there are a lot of people out there that have busy lives and such. I know a lot of moms that are always on the run, and are always looking for creative snacks to feed their kids. This can be a fun and colorful way of getting the kids involved in cooking. It is easier than cookies, and a little healthier. This could also be a quick breakfast pick for fellow college students. I found an easy no-bake recipe on the pillsbury website.
Pillsbury Website click here
This is a cheerio-trix cereal bar that is a substitute for rice crispy treats.
This is a very satisfying snack that my husband loves!
Ingredients:
1/4 cup margarine or butter
4 cups mini marshmallows
3 cups cheerios
3 cups trix (you can even substitute fruit loops)
1 cup salted peanuts
Directions:
Spray a 9 inch square pan with nonstick cooking spray. Spray the spatula as well. Melt the butter in a pan over medium heat. Add the marshmallows; stir constantly. Remove from heat. Add both cereals and the peanuts. Next, pour the mixture into the greased pan. Spread evenly. Cool completely. Next, cut into bars. For easy transportation, cut, and wrap individually into bars.
This is a wonderful recipe that is one of my favorites. It's easy to make, and it doesn't require a lot of ingredients.
*Caution-when making, the butter/ margarine may be hot, so please be careful!
From my understanding, I got this recipe from the Pillsbury website because I am a subscriber to their newsletter. This was a recipe on their website, so it may only be available for a short time. I will have this delicious recipe on my website, so it is readily available for you.
Pillsbury Website click here
This is a cheerio-trix cereal bar that is a substitute for rice crispy treats.
This is a very satisfying snack that my husband loves!
Ingredients:
1/4 cup margarine or butter
4 cups mini marshmallows
3 cups cheerios
3 cups trix (you can even substitute fruit loops)
1 cup salted peanuts
Directions:
Spray a 9 inch square pan with nonstick cooking spray. Spray the spatula as well. Melt the butter in a pan over medium heat. Add the marshmallows; stir constantly. Remove from heat. Add both cereals and the peanuts. Next, pour the mixture into the greased pan. Spread evenly. Cool completely. Next, cut into bars. For easy transportation, cut, and wrap individually into bars.
This is a wonderful recipe that is one of my favorites. It's easy to make, and it doesn't require a lot of ingredients.
*Caution-when making, the butter/ margarine may be hot, so please be careful!
From my understanding, I got this recipe from the Pillsbury website because I am a subscriber to their newsletter. This was a recipe on their website, so it may only be available for a short time. I will have this delicious recipe on my website, so it is readily available for you.
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